Baked Banana, Pecan and Maple Oatmeal

My Baked Banana, Pecan and Maple Oatmeal is not only a great way to use up ripe bananas but makes for a fabulous prep ahead breakfast. Keep it on the healthy side and serve with fat-free yoghurt and more banana or douse it in more maple syrup and whipped cream for a decadent brunch centrepiece.

Lets be honest – this is an extra moist and slightly less sugary flapjack but by calling it oatmeal, not only does it immediately become yankee-fied, it also becomes breakfast appropriate. Maybe for a buffet brunch, maybe for weekdays at the office. Either way, every one of us with excellent intentions and poor execution needs multiple ways in our arsenals to use up banana’s that are just too ripe to eat. For other great prep-ahead breakfast dishes, do take a look at my Ham and Cheese Breakfast ‘Casserole’ and Sweet Potato Cornbread Breakfast Slice recipes.

Despite my general fruit dodging, I can manage banana both as a flavour and as an actual fruit to eat. But as I’m a ridiculous human being, I have to buy myself the children’s fun size bananas because I get overwhelmed by the texture and can’t manage a whole adult one. Yes I am aware that this is a set-up to many a dirty joke…do your worst I’ve heard them all before!!! This also has nothing to do with the recipe, I just find it therapeutic to admit to my ridiculousness in a public forum!!!

The recipe is adapted from this post on the How Sweet Eats site. I know I’ve taken out the booze but even I just about draw the line at a boozy weekday breakfast. Sad times! Feel free to douse it in Bourbon or other booze as nature surely intended! Just replace some of the milk.

Pour into the prepared tin and bake for 35 to 45 minutes, or until the oatmeal is set and the top is golden.

Allow to rest for a few minutes before serving.

Serve with yoghurt, some more bananas, maybe a dash more maple syrup.

Let me know what you do with leftover bananas in the comments! And whether you can eat a whole one!!!!

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